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Ingredients
- Pie Crust:
- 1 - 10 " pie crust
- Filling:
- 1 cup packed golden brown sugar
- 2 large eggs
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup canned pure pumpkin
- 1 cup heavy whipping cream
- Topping:
- 1/2 cup pecan pieces, toasted
- 1/4 cup packed golden brown sugar
- 1/2 tsp ground cinnamon
- 2-3 tbsp butter, softened
- Pinch of salt
Preparation
Step 1
For crust:
Position oven rack in bottom third of oven; preheat to 350F. Put prepared pie crust into pie plate and crimp decoratively. Freeze crust for 20 minutes.
Line crust with parchment paper and fill with pie weights. Bake until crust is set, about 20 minutes. Gently remove parchment paper and weights. Return crust to oven and bake until partially cooked and golden crown around edges, pressing down on crust with back of spoon if bubbles form, about 10 minutes. Cool crust on rack. Maintain oven temperature.
For Filling:
Whisk brown sugar, eggs, salt,cinnamon, ginger and cloves in medium bowl. Add pumpkin and cream and whisk until well blended and smooth.
Pour filling into crust. Bake pie until filling is firm, covering crust with foil collar if browning too quickly, about 30 minutes.
For Topping:
Combine all ingredients in small food processor. Using on/off turns, blend to fine crumbs. Can be made 1 day ahead. Store in airtight container at room temperature.
Sprinkle topping evenly over top of pie. Reduce oven temperature to 325F; continue to bake pie until filling is set and slightly puffed in centre, about 15 minutes longer. Transfer pie to rack an dcool completely. Do Ahead: Can be made 1 day ahead. Tent with foil and chill. Let stand at room temperature 1 hour before serving.